In the crockpot layer the beans, the barley, the celery, carrots, potatoes and lastly the chicken or turkey. Add the spices, then the water and set crockpot on high if the cholent is started one or two hours before
Shabbat, or set it on low like I usually do if you put it up in the morning.

It is a very mild and mellow cholent and no one ever complains of discomfort or heartburn after lunch. I always serve sliced meats from the night before and lots of cold side dishes like flavored couscous salads and vegetable salads.

Poster's Notes:
I usually make chicken cholent in the crockpot because my family doesn't like the heaviness of meat cholent and all the large beans associated with it. I do not use boneless chicken breasts as they have a tendency to get very dry in the crockpot overnight but I use boneless chicken thighs and sometimes boneless turkey thighs.